Oyster and Needle Mushroom Soup

Ingredients
  • 6 oz Oyster
  • 6 oz Needle mushrooms
  • 1 Bamboo shoot
  • 1 Bean curd (2" x 2")
  • 1 tbsp Green onion
  • ½ tbsp Ginger
  • 2 tsp Salt
  • ½ tbsp Wine
  • ½ tbsp Cornstarch
  • 1 tbsp Soysauce
  • ¼ tsp Sesame oil
  • ¼ tsp Pepper
  • 1 tbsp Salted Vegetable chopped
Preparation
  1. Rub oyster with 1 tsp salt, rinse and drain. Marinate with wine and cornstarch.
  2. Cut bamboo shoot into small pieces. Clean the needle mushroom and cut into half sections cut the bean curd into ½" squares.
  3. Cook 5 cup water in pan, Put the bamboo shoo and bean curd. Bring to a boil, Put oyster and needle mushroom in pan, add soysauce, salt, chopped green onion, ginger and salted vegetable, sprinkle sesame oil and pepper. Pour into the serving bowl.
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